Gingerbread Banana Bread Recipe

If you love the warm, cozy spices of gingerbread and the comforting sweetness of banana bread, then you’re going to be thrilled with this Gingerbread Banana Bread Recipe. It’s my absolute favorite way to welcome fall or add a festive flair to your holiday table. The molasses and ginger really give it that nostalgic gingerbread kick, while the bananas keep it moist and tender. Trust me, when I first tried this, I knew it was a keeper — and I can’t wait for you to make it too!

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Ingredients You’ll Need

All these ingredients come together in such a delicious harmony! Each one plays a role to make sure your gingerbread banana bread is bursting with flavor and has the perfect consistency. Pro tip: When shopping, grab very ripe bananas—they’re sweeter and mash easier.

• Cinnamon sugar: Sprinkling this in the pan adds a little crunchy, sweet crust that I absolutely love.
• Unsalted butter: Use softened butter for easy creaming and a tender crumb.
• Dark brown sugar: Adds deep molasses flavor and moisture.
• Vanilla extract: Enhances all the spices and makes the bread smell incredible.
• Large eggs: Bind everything together and add richness.
• Mashed bananas: The star of the show for moisture and natural sweetness.
• Sour cream: Makes the bread super moist and tender.
• Molasses: Provides authentic gingerbread flavor and beautiful color.
• All-purpose flour: The base for the batter.
• Baking soda: Gives the bread a nice rise and light texture.
• Salt: Balances sweetness and enhances the flavors.
• Ground cinnamon: Classic warming spice.
• Ground ginger: This is what makes it gingerbread, so don’t skimp!
• Nutmeg: Adds a subtle nutty warmth.
• Ground allspice: It rounds out the spice blend beautifully.
• Powdered sugar and milk (for glaze): The perfect sweet finish that melts just right on top.
• Holiday sprinkles: Totally optional, but such a fun festive touch.

Variations

I love experimenting with this Gingerbread Banana Bread Recipe depending on the season or who I’m sharing it with. Feel free to tweak it to your taste—this bread is incredibly forgiving and welcoming of tweaks!

• Nutty Upgrade: Add chopped walnuts or pecans for extra crunch—I toss them in about half a cup before baking, and my family goes crazy for it.
• Spice it Up: If you want a little heat, a pinch of ground cloves or a touch of cayenne makes a lovely surprise.
• Dairy-Free Version: Swap sour cream for coconut yogurt and use dairy-free butter to make it vegan-friendly.
• Gluten-Free Twist: Use a 1-to-1 gluten-free flour blend instead of all-purpose for those who need to skip gluten.
• Glaze Alternatives: Forget the glaze? Try a simple cream cheese frosting or just dust with powdered sugar for an elegant look.

How to Make Gingerbread Banana Bread Recipe

Step 1: Prepare Your Loaf Pan with Cinnamon Sugar

Start by preheating your oven to 350°F (175°C). Then, spray a 9×5 loaf pan with nonstick baking spray—this is a game changer for easy removal. Next, evenly sprinkle the cinnamon sugar inside the pan. I like to tap and tilt the pan so the sugar coats every inch. This little bit of sugary crust gives that extra texture that makes each bite special.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and dark brown sugar together until creamy and smooth. I use a hand mixer, but a stand mixer works great too. This step is key for creating a tender crumb, so don’t rush it. When the mixture looks light and fluffy, you’re ready to move on.

Step 3: Add Wet Ingredients

Next, mix in the vanilla extract, eggs (one at a time, beating after each), mashed bananas, sour cream, and molasses. You’ll notice the batter gets wonderfully thick and rich with the molasses giving that classic gingerbread hue. Make sure your bananas are nicely mashed for even texture.

Step 4: Combine Dry Ingredients and Mix

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ground ginger, nutmeg, and allspice. Gradually stir this dry mix into the wet ingredients until just combined. Don’t overmix—this will keep your bread light and tender.

Step 5: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 65–70 minutes, but start checking around 60 minutes. Use a long skewer or toothpick inserted into the center: it should come out mostly clean with just a few moist crumbs. Let the bread cool in the pan for 10 minutes before flipping it out onto a wire rack—this prevents sogginess on the bottom.

Step 6: Glaze and Decorate

While the bread cools, mix the powdered sugar with milk until smooth for a light glaze. Pour this over the top of the warm bread and spread it gently. Add holiday sprinkles if you want that festive pop. This glaze adds sweetness and a nice shiny finish that I always look forward to!

How to Serve Gingerbread Banana Bread Recipe

Garnishes

I often just use the powdered sugar glaze and those festive holiday sprinkles because they add a cheerful pop of color and a little crunch. If I’m serving this for guests, sometimes I add a dollop of whipped cream or a smear of cream cheese spread. It pairs so nicely with the spiced sweetness!

Side Dishes

This gingerbread banana bread is fantastic with a hot cup of coffee or chai tea. For a festive brunch, I like to serve it alongside scrambled eggs or a simple fruit salad to balance the richness. It’s also lovely with a smear of nut butter on the side for extra indulgence.

Creative Ways to Present

For holiday gatherings, I’ve wrapped slices individually in parchment paper tied with twine—makes a fantastic hostess gift or party favor. Another idea is layering slices with cream cheese frosting in a trifle bowl for a showstopper dessert everyone will comment on!

Make Ahead and Storage

Storing Leftovers

I keep leftover gingerbread banana bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This keeps it moist and tasty without drying out. If your kitchen is warm, the fridge is fine but might firm up the butter a bit.

Freezing

I’ve successfully frozen this banana bread by wrapping it airtight in plastic wrap and then aluminum foil before popping it in the freezer. I recommend freezing in slices for easy thawing. It holds well for up to 3 months and the spices actually taste more developed after freezing.

Reheating

To reheat, I love popping a slice in the microwave for about 15-20 seconds—perfectly warm and soft. For a little crisp on the edges, a quick toast in a toaster oven works wonders too. If frozen, thaw overnight in the fridge first for best texture.

FAQs

Final Thoughts

Gingerbread Banana Bread Recipe is one of those special treats that brings warmth and comfort with every slice. I love sharing it with family and friends during cozy mornings or festive gatherings. It’s easy to make but feels so homemade and thoughtful—like a hug from your oven. Give this recipe a try; I promise it will become one of your favorites to bake again and again.

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